CHOCOLATE WALNUT TORTE
One 9-inch cake; about 12 servings
Please read About Tortes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour the bottom of a 9-inch springform pan and line with a round of parchment paper.
Beat in a large bowl, or in a stand mixer with the whisk attachment, at medium-high speed for 1 minute:
- 6 large egg yolks (whites reserved)
Gradually add, beating until thick and pale:
- ¾ cup plus 2 tablespoons (175g) sugar
Fold in, blending well:
- ¾ cup finely chopped toasted walnuts
- ½ cup finely crushed plain cracker crumbs
- 2 ounces (55g) unsweetened chocolate, grated
- 2 tablespoons brandy or dark rum
- ½ teaspoon baking powder
- (½ teaspoon ground cinnamon)
- (¼ teaspoon ground cloves)
- (¼ teaspoon grated or ground nutmeg)
Using clean beaters (or clean the whisk attachment, transfer the yolk mixture to another bowl, and clean the mixer bowl), beat in a large bowl at medium-high speed until stiff but not dry:
- 6 large egg whites
- ¼ teaspoon cream of tartar
Fold one-quarter of the egg whites into the batter, then fold in the remaining whites. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Let cool in the pan; the center will sink. To level and unmold, see About Tortes.
Spread with:
or serve with: